Vegetable Lasagna Recipe with White Sauce

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Vegetable Lasagna with White Sauce is the perfect combination bringing together vibrant flavors and irresistible textures! Each slice is a heavenly combination of sautéed vegetables and creamy Italian besciamella sauce, making it the perfect centerpiece for any special occasion or family dinner.

Prep Time1

Cook Time40

Resting Time20

Total Time2

Servings:

Equipment

8 inch by 12 inch lasagna dish (20 cm by 30 cm)

Ingredients

Besciamella

4 cups (960ml) whole milk
⅔ cup (86 grams)all purpose flour
3 ounces (85 grams) salted butter
Pinch of freshly grated nutmeg
1 teaspoon salt

Filling

¼ cup (60ml) extra virgin olive oil
½ onion (peeled and finely chopped)
½ carrot (peeled and finely chopped)
½ stick celery (finely chopped)
2 garlic cloves (peeled and finely chopped or minced)
1 cup chopped tomatoes
8 ounces (227 grams) brown mushrooms, (diced)
2 medium zucchini (diced)
1 red bell pepper (diced)
1 teaspoon salt
½ teaspoon freshly ground black pepper

For the Lasagna

9 ounces (250 grams) fresh lasagna noodles (See Note)
8 ounces (227 grams) shredded mozzarella cheese ( or more )
1 cup finely grated Parmigiano Reggiano cheese ((Parmesan cheese) or more)

Instructions

Besciamella Sauce

Heat the milk in a saucepan. Set aside while you prepare the roux.
In a medium saucepan, melt the butter over low to medium heat. Once it’s fully melted, whisk in the flour and continue stirring for 1 to 2 minutes until the mixture turns golden and develops a nutty fragrance, which helps to eliminate any raw flour taste.
Remove the roux from the heat and gradually add a little milk, whisking constantly to combine. Keep adding the hot milk slowly while whisking to ensure there are no lumps.
Return the saucepan to medium-low heat and stir for 5 to 7 minutes until the sauce begins to simmer. It should be smooth and thick enough to coat the back of a spoon.
Lastly, mix in ground nutmeg and salt, then taste and adjust the seasoning as needed. Set aside until needed.

Vegetable Filling

Heat oil in a skillet over medium heat. Add finely chopped onion, carrot and celery. Cook until softened 5-10 minutes. Stir in chopped garlic towards the end of the cooking time.
Add diced mushrooms, zucchini, and peppers. Stir well and cook over medium heat for 5 minutes or until starting to soften and become tender. Add salt and freshly ground black pepper. Salt will draw out the moisture and help the veggies cook.
Add chopped tomatoes and cook for another 5-10 minutes.

To assemble the lasagna

Combine the two cheeses in a bowl. Cover and set aside in the fridge until needed.
Oil an 8-inch x 12-inch (20 cm by 30 cm) lasagna dish then add two spoonfuls of besciamella sauce.
Add a layer of lasagna noodles (sheets) then top with ¼ of the besciamella sauce, spread over ⅓ of the vegetables then ¼ of the cheese mixture.
Continue layering this way finishing with besciamella and the combined cheese mixture. You should have four layers of lasagna noodles into total.
Bake at 350ºF (180ºC) for 30 to 40 minutes until bubbling and golden brown on top. Allow to settle for 20 minutes before cutting.

Notes

Substitutions for Fresh Lasagna Noodles

Use homemade fresh egg pasta by rolling out thin sheets and cutting to your lasagna size.
For dried lasagna noodles, choose good quality and follow the package instructions for par-boiling.
Use no-boil noodles, though they may alter the texture of the finished dish. Extend the baking time by 10-15 minutes, and make the white sauce and vegetable filling slightly thinner. Cover with foil at the end if needed to prevent drying out.

Tips for Success

Prepare the vegetable filling and besciamella sauce a day in advance, storing them in a sealed container in the fridge.
Taste and adjust the seasoning for both the filling and sauce. Remember, Parmesan adds saltiness.
Use freshly grated cheese instead of pre-grated to ensure proper melting and flavor.
Layer carefully, spreading the filling and sauce evenly to make every bite flavorful. Coat all lasagna noodles well for even cooking.
Cover with foil if the top browns too quickly.
Let the lasagna rest for 15-20 minutes after baking to set; it’ll still be hot and easier to slice.

To freeze

To prepare an easy make-ahead meal, assemble the lasagna, and freeze it before baking. Thaw it in the fridge overnight. Sit at room temperature for 30 minutes then bake for 40-45 minutes. You may need to loosely cover the lasagna with foil to prevent the top from burning.

Nutrition